Photo: Anna Pelzer
Fried Cauliflower Salad
12 ingredients
25 min + 15 min
4 servings
openrecipes
"Fried cauliflower tossed with tahini dressing gives this salad the unique taste of the Middle East."
Estimated Nutrition (whole recipe, rough)
615
Calories
31g
Protein
28g
Fat
67g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Tahini | 1 tbsp (15g) | 89 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- oil for deep frying
- 1 cup potato, cut into matchstick sized strips
- 2 cups small cauliflower florets
- 3 tablespoons tahini (sesame seed paste)
- 2 tablespoons olive oil (optional)
- 3 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon distilled white vinegar (optional)
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 cup torn arugula leaves
- 1 cup torn lettuce leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes